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Sunday, September 18, 2011

Chocolate Icebox Pie

From the kitchen of One Perfect Bite...Icebox pies were a fixture of my childhood and they remained popular through the early years of my marriage. While I suspect those who loved them never stopped making them, they disappeared from the culinary scene for quite awhile. They appear to be making a comeback. Refrigerator, or icebox, pies became popular during the Great Depression because they needed no baking. Fillings were prepared with gelatin, poured into crusts and then put into an icebox to set or gel. The boxes were the precursor of today's modern refrigerators. They were rectangular affairs that had cavities to hold blocks of ice that were delivered on a scheduled basis by an iceman. They were replaced as refrigerators became features of most kitchens following WWII, but pies and cakes that were made with gelatin never lost their original name. Some of them are quite delicious and all of them are easy to make. Most icebox cakes are packed with calories, so I don't make them often. However, because they appear so rarely on my table, I don't replace the cream they use with whipped topping. That is a personal choice. If you want to use whipped topping, please do. Your dessert will be different than mine, but it will still be delicious. I always make these cakes and pies the night before I plan to serve them. I don't use a lot of gelatin in my recipes because I think too much of it makes a dessert rubbery. I rely, instead, on a long chill to assure the kind of set that allows clean slices to be made when the cake or pie is cut. I know those of you who try this recipe will love it. So, without further ado, here's there recipe for one of my favorite icebox pies.

Directions:1) To make crust: Preheat oven to 375 degrees F. Grease a 9-inch pie pan. Combine wafer crumbs and butter in a small bowl. Press onto bottom and up sides of pie plate. Bake until lightly browned, about5 to 7 minutes. Cool on a wire rack.
2) To make filling: Sprinkle gelatin over milk in a small saucepan. Let it stand for 1 minute to soften. Cook and stir over low heat until gelatin is dissolved. Add 1/2 cup sugar, coffee, water and salt. Cook and stir until sugar is completely dissolved, about 5 minutes. Remove from heat and stir in melted chocolate and vanilla. Transfer to a large bowl. Cover and refrigerate, stirring occasionally, until slightly thickened. Beat 1 cup cream in a small bowl until stiff peaks form. Fold cream into chocolate mixture. Spread evenly into crust. Chill for at least 4 hours to set. Overnight is best.
3) To prepare topping: When ready to serve, beat reserved 1 cup sugar in a small bowl until it begins to thicken. Add remaining 1 tablespoon sugar and beat until stiff peaks form. Pipe or spread over top of pie. Garnish with almonds. Refrigerate leftovers. Yield: 8 servings.

these cake Dear mary is gourgious....you Know that since i have found your blog i waste all my time trying to caught some your sigret..in the last time Im trying to translate in english my recipe becouse my google traslator doesn't works the convershin .. has been very hard to undestend for me..lukely I have found cups from a my friend..an now I'm making exercise..

Hi Mary, Your icebox pie looks wonderful. I'm not very good with chilled desserts. Like you said, if used too much gelatine it will be rubbery which sometimes mine turned out to be that. So I gave up on chilled dessert. Will try again now that you've shared this wonderful recipe.

It is the first time that I hear the term Icebox pie, it is a nice name really :-). I guess that I could use agar agar, since I don't eat gelatin, although agar agar doesn't require refrigeration to set.. but it is nicer cold :-).

This pie sounds delicious and your trip sounds like a great one. Looking forward to hearing about it - make sure you take a guided tour through the Casba in Tangiers - it's an experience I'll never forget.

I just wanted to pop over and say thank you for your sweet and kind words. It made my day. Glad you found me so I could find you. Look forward to reading more of your blog. Thanks again, I was touched by your kindness. xx

My favorite part about the recipe is that you didn't use whip topping. Half of the ingredients aren't even real food. I think this is a great recipe and I look forward to trying it, real whipping cream and all!

Mary...this make me drool away...looks scrumptious ...I want some and I want to be your neighbor..everyday a new recipe :))) imagine how nice if I move over just next door to you...even if I don't get a slice I still get the aroma LOL! Have a nice day !Elin

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